Lemony Blueberry Chia Jam
 
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This recipe is simple, easily altered to your liking (using whatever berries you prefer), and has significantly less added sugars than a traditional jam. Because it's low in sugar and made with chia, it won't last as long as a canned, preserved jam and should be eaten within 1-2 weeks (if it even lasts that long..) I've been told you can freeze it, but I haven't tried that yet.
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Ingredients
  • 2 cups blueberries (I used frozen wild blueberries)
  • 2 TB chia seeds
  • 1.5 TB honey
  • 2 tsp lemon juice
  • ½ tsp lemon zest
Instructions
  1. Combine the blueberries and lemon zest in a saucepan over medium heat until it begins to bubble and becomes almost syrupy (~10 minutes). Lightly mash the blueberries with a spatula as it cooks.
  2. Remove the saucepan from the heat and stir in the chia seeds, honey, and lemon juice.
  3. Let sit for ~5 minutes to cool and thicken. I prefer to let it cool in the fridge and continue to thicken for 30 minutes or so before eating.
  4. Store in the fridge for up to 1-2 weeks.
Notes
I love the texture of chia seeds and don't find them to be too noticeable in this jam, but you can puree the jam in a blender or food processor for a more uniform texture if you prefer.
Recipe by thyme & toast at https://thymeandtoast.com/lemon-blueberry-chia-jam-south-end-open-market/